Earlier this week, I was invited to a Japanese farmed fish event at Granville Island’s Sandbar Restaurant, to learn about their country’s aquaculture methods and why it plays a vital role in our food supply.
Established in 2022, the Japan Farmed Fish Export Association (JFFEA) produces marine-farmed fish to the tune of 243,600 tons annually (per 2023).
Aquaculture technology yields more flavourful taste and helps feed an ever-growing population. According to United Nations sources, our world’s population is expected to reach 9.7 billion by 2050.
Buri (Fatty Yellowtail), Tai (Sea Bream), and Madai (Red Sea Bream) are amongst the key species farmed by JFFEA. In 2023 alone, Japanese Red Sea Bream production was estimated at 68,000 tons, roughly 45,330,000 pieces of fish.
And fun fact, Madai translates to happy in Japanese, which makes perfect sense as the fish is served on festive occasions. Though red in colour, this white fish has a light, delicate flavour that pairs well with almost any dish.
Since fish is a major source of quality protein, consumption continues to increase globally; aquaculture is currently the fastest-growing food industry. Via aquaculture, the JFFEA can control quality, breeding, and traceability, while keeping prices stable. This in turn has led to an increase in exports to other countries.
Since breeding entails feeding the fish an ideal combination of calories and nutrients, farmed fish have added nutritional value and taste over wild fish.
As a country surrounded by ocean, Japan is blessed with high-quality seafood. Buri and Tai are traditionally enjoyed as “fish of good omen”. Each has its prime season, however aqua farming reduces burden on the environment and makes it possible to eat these tasty fish year-round.
JFFEA also connects domestic suppliers with overseas buyers, and displays Japanese farmed fish at seafood festivals and other events.
With sunny, stunning water views across False Creek and the Burrard Bridge, media and invited guests enjoyed a variety hors d’oeuvres, including sushi and sashimi, with paired cocktails and mocktails prepared by Executive Chef Darren Szeto, Master Sushi Chef Tsutomu Hoshi, and Sandbar’s food and beverage team.
To learn more about the JFFEA and its global initiatives, visit them online.
